Ingredients2¼ tsp Yeast
1⅓ cups warm water (110-115°F)
3½ cups, plus more as needed - Einkorn flour
2 Tbsp olive oil
¾ tsp salt
1 Tbsp granulated sugar
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast, sugar and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. Add flour, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute.
- Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to ¼ cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75-80°F) for about 1 - 1½ hours
- Punch the dough down to release the air.
- Divide the dough into two. Roll each half into a ball and let rest in two separate greased bowls, lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
- Preheat oven to 475°F degrees. Grease and dust 2 baking sheets (pizza pans) with nonstick spray or with olive oil.
- Prepare your favorite toppings.
- After 15 minutes, flatten each ball of dough, one at a time on a lightly floured surface or silicone baking mat. Flatten into a 12-inch round circle, flattening and stretching the dough.
- Lift the edge of the dough up to create a lip around the edges. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling.
- Top with your favorite toppings and bake for 12-15 minutes.
- Slice hot pizza and serve immediately.